A few weeks ago I started buying a weekly fruit and veggie bag from an organic shop close to home. This is something I have been intending to try out for a very long time. Having small children has made me more aware of what we as a family are eating and this has been my main motivating factor for giving the weekly organic bag a go. I love that we are getting seasonal, locally grown produce and enjoying food without any nasties in it.
My gorgeous organic loot varies from week to week and I enjoy getting fruit and vegetables in my bag that I would not necessarily pop into my trolley if I was at the supermarket. Perfect example – last week I got a lovely head of fennel. I knew that I wanted to roast it, so I sliced it up and combined it with a few simple but fantastic flavours to make a tasty tart topping.
This is a versatile recipe – easy enough to put together for a weeknight supper but also great for entertaining. If you are looking for a little meat-free Monday inspiration then I have you covered too.
Cooks tip: this recipe uses the fennel head, but hang onto those stalks and fronds! The stalks can be chopped up and cooked with fish or used as a substitute for celery, as a base for other dishes. The pretty fronds can be used as a garnish and are perfect for salads.
BRIE, FENNEL AND TOMATO TARTS
- 400g puff pastry
- 1 small head of fennel, thinly sliced
- 150g mini Italian tomatoes, halved
- 10ml olive oil
- ½ tsp crushed garlic
- ½ tsp finely chopped rosemary
- 125g brie, thinly sliced
- 1 large egg
- 2 tsp milk
1.) Preheat your oven to 200°C and line a baking tray with baking paper.
2.) Unroll the puff pastry and cut in half lengthways. Cut each long strip into three equal pieces so that you have six pastry squares in total. Arrange the squares on the baking tray leaving space in between.
3.) Place the fennel, tomatoes, olive oil and garlic in a bowl. Season with a good pinch of salt and pepper. Add the rosemary and toss everything together.
4.) Tear the slices of brie into chunks and add these to the bowl. Give everything another mix.
5.) Divide the tomat0 mixture between the six pastry squares, piling it into the middle of each square. Leave a 1½cm border around the edges. Whisk the egg and milk together and brush this around the edges.
6.) Pop the tray in the oven for 35 minutes or until the tarts have puffed up and are golden. Serve immediately.